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Topic: My 3rd Brie (Read 2780 times)

No, the flap just folded down when the cheese was placed on that face. I try not to trim bits, in part because I don't like corrupting the rind/skin that forms after pressing as this exposes the inner paste. I'm sure that's irrational (as people have cut cheeses in half at this point and aged the sections separately).

Anyway, spotted the first small spot of white mould yesterday, and this morning along the side a light fuzz is visible, so things are progressing on schedule. I should have good coverage mid to late next week I think.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

And today, there is a light velvet dusting of mould over the entire cheese. It's hard to see, and doesn't photo well (it's a bit shy still) but I'm expecting a full on show in a couple days. Will wrap once there's a good decent coverage and move to the regular fridge.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

Here's the cheese after 7 days. The mould has a bit of blue in it. This is probably due to it being too humid early on, but that was a result of the cheese still draining whey while being in the fridge. I would flip it, but the surface would be quite wet. It's dry now, but the dampness allowed some blue to get in there (or the PC is changing colour?) Anyway, I've had this happen with some cams when things were a bit damp like this. Not a big problem, as the cheese will still ripen and taste good.

i liked the concept and the shape but don't you have the problem of maintaining the shape 1-2 weeks later when the internal process in the cheese is moving on i mean softening the cheese and loosing the shape??

The last one held up fine, and it had ripened to the centre. It does sag once cut and brought up to room temp, so it's best to keep this in a colder fridge. But any thicker and integrity would probably become an issue.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

Well, cut into this yesterday and, unfortunately, unlike my 2nd make, this one was not ripened to the centre. Not really ripened at all actually, apart from the slip skin. Not entirely sure what went wrong, but this was a bit wet in the first few days so it could be that geo got out of hand or something, also the fridge was left ajar one night and it might have gotten too warm and sped things up. It basically tastes like one of my lactic cam makes, so it's quite edible, but nothing like what I was targeting. Oh well, will have to try again.

If it's edible, cannot be a total failure, but rather a happy mistake hahah

It looks like cams I have made and aged at too low a temp. Perhaps when the door was left ajar the outer part of the brie warmed up, speeding the process there, but the center remained cool which maintained a slower pace?

Thanks guys. It's, not a total failure, but I aged it the same as my previous one, which was a complete success. This one seems to have gotten out of hand, which creates the slip skin and prevents the interior from ripening. I do think part of the issue was it didn't quite dry properly right at the start, and I think I should have left it out to air dry longer before caving it. A bit more stirring too would have helped reduce the curd moisture, and that might have helped. Oh well, will get there.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

You know, that could be Al. I get my mould from a store bought cheese. I just realised I haven't been recording the brand, which was a mistake because I can't recall the brand I used on the one that worked really well. Must start doing that as that could be a very important variable.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

It's been another couple weeks aging, and it's now ripened through to the centre. It's quite good, goes gooey and soft and "slumps" when warm. It's got a bit of bitterness/sharpness as it is now a well ripened brie, but not ammoniated yet. The rind is a bit thick, and it is probably nicer to just scoop out the innards (in part as the wild moulds that contaminated it aren't entirely the ones I would have selected). So, basically, this is turning out to be quite a good cheese. Not as nice as the previous make, but it has just been getting better all the time. Will try and remember to post a photo.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.